For the Mix

• Add the Mix ingredients, except the chocolate chips, to a large mixing bowl and whisk together.
  
• Stir in the chocolate chips.
  
• At this point, the Mix is ready, store in an airtight container or even a ziplock bag until use. Fell free to make several batches, then you have several "boxes" available to use anytime.

To make the Brownies

• Preheat your oven to 180° C (350° F), get out an 8x8 inch baking pan, line with parchment paper, overhanging two sides, and lightly grease the exposed sides with butter.
  
• In a mixing bowl, add the oil, eggs, and vanilla. Whisk together.
  
• Add 1 recipe of Brownie Mix and mix together until just combined.
  
• Pour mixture into the prepared baking pan.
  
• Bake for 20-25 or until desired doneness, less for gooier type brownies, a bit more for cakier type brownies. Remove from oven and and cool pan on a rack for 10 minutes.
  
• After 10 minutes, use a butter knife and cut along the two sides of the pan with no parchment. Use the parchment overhangs and carefully lift out of the pan and place on the wire rack and allow to cool another 10 minutes.
  
• Cut into 9 squares, serve and enjoy.
  

• Preheat your oven to 180° C (350° F), get out an 8x8 inch Pyrex or ceramic baking pan, do not use a metal pan for this.
• To the baking pan, add the first 5 ingredients.
  
• Mix together with a fork. The reason of using a fork is it acts like a whisk.
  
• Make 3 indentions in the flour mixture. To each one, add the vinegar, vanilla, and oil.
  
• Pour the 1 cup of water over that.
  
• Then mix everything together with fork until mixed and no dry ingredients are visible.
  
• Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool completely.
  
• Once cooled, frost if desired with your choice of frosting, or enjoy without.
• Cut into 9 squares, serve and enjoy. Excellent cake even without the frosting.
  

For the Pastry

• Preheat your oven to 200° C (400° F), line a baking sheet with parchment paper.
• For my location, I found frozen puff pastry in blocks that need to be rolled, I have not located folded sheets yet. Thaw the pastry according to package instructions. Place the block on a floured surface and lightly flour the top and flour your rolling pin as well. This is the thawed size from the package. The tile is 12x12 inches for reference.
  
• Rolled thin, roughly to about 9x12 inches. Use a pizza cutter and cut the pastry into about ¾ inch strips, and I was able to cut this into 12 strips. The first piece at the far end was already used on a horn before I took this photo.
  
• About ½ inch from the pointy end of the mold, wrap a strip of pastry and continue wrapping, overlapping towards the wide end of the mold, press the end that is near the wide end and place on the prepared baking sheet with that seam on the bottom. Repeat until all strips are used. I looked at a lot of cream horn on the internet and it seemed that 5 wraps was the number to have so I went with that.
  
• Place in the oven and bake for 18 minutes, but keep an eye on them as all ovens heat differently. When they are a light golden brown, they are done, These were perfect at exactly 18 minutes. If not baked properly, they can uncurl if under baked, and stick to the molds if overbaked, and no one likes that.
  
• Right after the come out of the oven, you need to remove the horns from the molds. Easily done, just hold a mold by the wide end with an oven mitt, and gently push the horn off hold, they will slip right off. Allow the horns to cool completely before filling. Allowing them too cool on the mold may result in horns sticking.
  

For the Cream Filling - Method 1

• Place cream cheese in a mixing bowl and allow to come to room temp, you want it softened. Beat cream cheese with an electric mixer until smooth and creamy.
• Add the powdered sugar and beat with an electric mixer starting from slow speed increasing to higher speed until mixture is smooth with no lumps. Scrape down the sides of the bowl and mix at high speed until mixture thickens.
• Scrape down the sides again and beat one more time on high speed for 15 seconds.
• Scrape down the sides and add the cold whipping cream. Start beating on low speed and increase to high speed until thicken and frosting like, when it holds its shape. DO NOT OVERBEAT! Now, I was thinking I should beat this for a few more minutes as it was not quite holding the shape I thought it was supposed to, and I overbeat it, if you have ever overbeat whipping cream, it breaks, meaning it separates and looks more like cottage cheese than whipped cream, as did mine. So I came up with Method 2.
• Fill a pastry bag, fitted with a star tip, half full with the whipped cream. Gently hold a horn and insert the tip inside to the end and fill as you draw it out. Place on a serving tray. Repeat with remaining horns.
• Sprinkle powdered sugar over the top of the cream horns, cover and place in the fridge until serving. Serve and enjoy.

For the Cream Filling - Method 2

• Add the whipping cream to a bowl, beat with an electric mixer until peaks form.
• Fill a pastry bag, fitted with a star tip, half full with the whipped cream. Gently hold a horn and insert the tip inside to the end and fill as you draw it out. Place on a serving tray. Repeat with remaining horns.
• Sprinkle powdered sugar over the top of the cream horns, cover and place in the fridge until serving. Serve and enjoy.
  

For the Cream Filling - Method 3

• This is the quick way to do this. Gently hold a horn and insert the tip inside to the end and fill as you draw it out. Place on a serving tray. Repeat with remaining horns.
• Sprinkle powdered sugar over the top of the cream horns, cover and place in the fridge until serving. Serve and enjoy.

• Preheat your oven 180° C (350° F), grease the bundt pan with butter, then flour it.
  
• In a mixing bowl, add the cake flour, sugar, gelatin powder, baking powder, and salt. Whisk together.
  
• In another mixing bowl, add the eggs and whisk until fluffy. Add the oil and whisk together, then add the jam and whisk that in.
  
• Add the flour mixture and use a spoon to mix together until just combined and the batter is smooth, do not over mix.
  
• Pour mixture evenly into the prepared bundt pan.
  
• Place pan in the preheated oven and bake for 45 minutes or until a toothpick inserted in the cake comes out clean. Remove pan from oven and place on a rack, allow to cool for 10 minutes. (Mine was done at exactly 45 minutes.)
  
• After 10 minutes, gently check the sides along the outer edge and the center cone to loosen the cake. Place a plate or serving tray upside on the pan, and turn both over. Gently tap the pan and lift the edges to see if the cake came out of the pan. Remove the pan, let cake cool completely, 2-3 hours before frosting.
  

Decorating

• You have choices here, most bundt cakes are decorated with just a simple glaze or dusted with powdered sugar. I got creative and decided on a strawberry buttercream frosting, and I layered the cake, simply cut the bundt cake in half horizontally and carefully remove the top ring.
• Frost the bottom layer with buttercream, then put the top ring back on.
• Frost the sides.
• Slice and enjoy.

• Preheat your oven to 180° C (350° F) or 160° (325° F) when using a glass baking pan. Get out a 9x13 inch baking pan, add the butter to the pan and melt in the pan while the oven is preheating.
• Spread melted butter in pan, sprinkle crumbs over the butter.
  
• Evenly pour the condensed milk over the crumbs.
  
• In a bowl, toss together the coconut, chips, and nuts.
  
• Sprinkle the coconut mixture over the condensed milk. Firmly press down with a fork.
  
• Bake for 25 minutes or until lightly browned. Cool on a wire rack. Feel free to chill in the fridge until set firm.
  
• Cut into bars or squares, serve and enjoy. Can store covered at room temperature.